Oven-Ready
Panko-Herb Crusted Chicken with Cavatappi
easy prep & pan included
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Eggs, Wheat
Chef
Sarah Thomsen
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
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8 oz. Cooked Cavatappi Pasta
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4 oz. Basil Pesto
- 3 oz. Peas
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1 oz. Lemon Garlic Herb Butter
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½ oz. Grated Parmesan
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0.42 oz. Mayonnaise
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2 Tbsp. Italian Panko Blend
- ½ tsp. Garlic Salt
- 1 tsp. Italian Seasoning Blend
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) 4qY1lGqM
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Calories710
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Carbohydrates52g
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Net Carbs47g
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Fat34g
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Protein50g
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Sodium1680mg
Recipe Steps
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Preheat oven to 425 degrees.
Combine pasta, pesto, peas, and garlic salt in provided tray. Push to one side. -
2 Add the Chicken
Pat chicken breasts dry.
Place chicken in empty side of tray. Top evenly with 1/4 tsp. salt and a pinch of pepper, then mayonnaise, seasoning blend, panko, Parmesan, and 2 tsp. olive oil.Break butter into small pieces and place on pasta. -
3 Finish the Dish
Bake uncovered in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 20-25 minutes.
Carefully remove from oven. Bon appétit!
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